Overnight Cook - Huge Hunk o'Beef

srq2625

I called the GLOB (Great Lump of Beef). They (CostCo) called it an 18 pound Beef Whole Round Tip. I figured it would be full of connective tissue (it was) and lots of fat (not so much).

Rub on Thursday afternoon. Sat in the fridge over-night.

Started the LBGE warming up around 3:00PM. Got the meat on at 4:00PM.

Setup was (working from bottom up), Wicked Good Weekend Warrior charcoal, a bunch of hickory chunks for smoke, the plate setter (feet up), a drip pan wrapped in HDAF on top of the BGE feet to keep it off the plate setter, the grill, and the meat.

Note: Naked Whiz did a review of the hickory chunks HERE. It was based on his review that I even considered buying it. Turned out to be a winner!

Cooked at 225°F until about 8:00 this morning (16 hours), then bumped it up to 250°F and, at around 10:30, bumped it again to 275°F; the bumps because we had places to go and didn't want wait all day for it to finish. Pulled it when internal was 190°F at around 11:30am (total of 19.5 hours). Double wrapped in foil and then a heavy towel and placed in a cooler to rest.

Came back home 2.5 hours later and pulled it apart. It was great. Bark had great flavor and not too much smoke - even for the DW who has a lower tolerance for the smoke flavor.

Lesson learned - should have come off about 2°F sooner - it's just a touch dry.

Here are a couple or three piccies

The RAW GLOB


The meteor, after it came off the grill, now weighing only 7 pounds, 11 oz - that's a 58% reduction in weight!


Just after I broke the seal - see ma, it's still juicy!


And, because I'm an engineer, the chart. Note that the blue at the bottom shows the duty cycle of the blower. At this resolution, it looks like it was on most of the night. In reality, it would blow for about 2 seconds every minute or two.

Fornia

Dang, does that look GREAT!!

Back when I asked the meat guy in my local Sam's about Tri-Tip, he came out with one of those 18#ers!

I said...ah...no, I don't think that's it.

Thanks for sharing!

Shiff

I bought one of those at Costco about a year ago and it made a great pulled beef - better than the chuck roasts that I usually use.

I've seen posts that others have made pit beef out of that also.

Le Oeuf Vert

Looks great. What did you use for a rub?

srq2625

Ummm ... what's pit beef?

srq2625

Le Oeuf Vert wrote:

Looks great. What did you use for a rub?

The rub recipe comes from Paul Kirk's Championship Barbecue (isbn:1-55832-242-6), page 127:

1C cane sugar
1/2C sea salt
1/2C sweet Hungarian paprika
3T garlic salt
3T onion salt
2T fresh ground black pepper
2T chili seasoning
1t dried basil leaves
1t dried majoram leaves
1t rubbed sage

Makes approx 2.75C

KenHawk

Dude, that graph is my kind of anal retentive!

Which fan has the digital output? Anything beyond a USB port needed?

I should have probably just searched the forum, eh.

srq2625

KenHawk wrote:

Dude, that graph is my kind of anal retentive!

Which fan has the digital output? Anything beyond a USB port needed?

I should have probably just searched the forum, eh.

Using a power draft system (also known as "automatic temperature control", Stoker) used in combination with StokerLog. It's StokerLog that generates the grapic - pretty cool, isn't it?

To make it all work, the stoker (which can accept DHCP IP address assignment and also serves up an HTTP page) needs to be on the same network as the computer. One can use a CAT5 cross-over cable between the stoker and the computer or through a home router (which is what I use). I also use a small wireless adapter, connected via CAT5 to the stoker, to make the stoker a wireless client of the home router.

Shiff

You can find out more here:

http://www.wessb.com/Cooks/pitbeef/Pit_beef.htm

It's not a favorite of mine, but many really like it.

srq2625

Thanks